- 1–2 tablespoons sunflower oil
- 12 traditional pork sausages
- 6 rashers streaky bacon, diced
- 2 medium onions, thinly sliced
- 2 garlic cloves, crushed
- ½–1 teaspoon hot chilli powder/ smoked paprika
- 1 x 400g can chopped tomatoes
- 300ml chicken stock
- 2 tablespoon tomato puree
- 1 tablespoon worcestershire sauce
- 1 tablespoon brown muscovado sugar
- 1 teaspoon dried mixed herbs
- 2 bay leaves
- 3–4 sprigs of fresh thyme
- 100ml red wine
- 1 x 400g can mixed beans
- Salt & pepper
Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes. Transfer to a large saucepan and set aside. Then fry the bacon pieces in a frying pan until they begin to brown and crisp, then add to the sausages.
Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown.
Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer. Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
Pour over the wine and bring to a simmer.Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
Season to taste with salt and freshly ground black pepper and serve with rice.